Curry
•Classic Kashmiri Lamb Rogan Josh
Total Time
110 min
Servings
4 people
Level
medium
Rating
(1)
Classic Kashmiri Lamb Rogan Josh
This traditional Kashmiri curry is renowned for its brilliant red color and tender meat, achieved here using accessible paprika and chili powder rather than the rare ratan jot root. The sauce is rich and aromatic without being heavy, built on a base of browned onions, yogurt, and warming spices like fennel and dry ginger.
Ingredients
1.5 lbs lamb shoulder, cut into 1-inch cubes
3 tbsp ghee or vegetable oil
2 medium onions, finely sliced
1 tbsp ginger-garlic paste
1 cup plain yogurt, whisked until smooth
2 tsp Kashmiri chili powder (or 1 tsp paprika mixed with 1 tsp cayenne)
1 tbsp ground coriander
1 tsp ground fennel seeds
1 tsp ground ginger (dry)
4 green cardamom pods
1 cinnamon stick
1 tsp salt
1/2 cup water
Fresh cilantro for garnish
Instructions
- 1
Heat the ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon stick and cardamom pods, frying for 30 seconds until fragrant.
- 2
Add the sliced onions to the pot and sauté for about 10-15 minutes, stirring frequently, until they turn a deep golden brown.
- 3
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 4
Add the lamb cubes to the pot, increasing the heat slightly to sear them on all sides until browned, about 5-7 minutes.
- 5
Reduce heat to low. Stir in the Kashmiri chili powder (or paprika mix), ground coriander, ground fennel, dry ginger, and salt.
- 6
Slowly add the whisked yogurt one tablespoon at a time, stirring vigorously and constantly to prevent it from curdling/splitting.
- 7
Pour in the water, mix well, and cover the pot with a tight-fitting lid.
- 8
Simmer on low heat for 60 to 75 minutes, stirring occasionally, until the lamb is fork-tender.
- 9
Uncover and simmer for an additional 10 minutes to thicken the sauce to your desired consistency.
- 10
Garnish with fresh chopped cilantro and serve hot with steamed basmati rice or naan bread.
